Oatmeal Pancakes with Peanut Butter Spread
Start your morning with a wholesome twist on a breakfast classic—Oatmeal Pancakes with Peanut Butter Spread! These fluffy, hearty pancakes are made with nutrient-rich rolled oats blended into the batter, giving them a delightful texture and a boost of fiber. Enhanced with hints of cinnamon and brown sugar, they’re perfectly balanced in flavor. What sets this recipe apart is the creamy and slightly sweet peanut butter spread, made with just three simple ingredients for the ultimate drizzle or dollop. Quick to prepare in under 30 minutes, these pancakes are not only a satisfying treat but also an easy way to elevate your weekend brunch. Serve them with fresh toppings like bananas or a drizzle of honey for an irresistibly cozy meal the whole family will adore.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Cinnamon
- 2 tablespoons Brown sugar
- 2 large Eggs
- 1.25 cups Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter, melted
- 0.5 cups Peanut butter
- 2 tablespoons Powdered sugar
- 2 tablespoons Milk (for spread)
Instructions
In a blender or food processor, pulse the rolled oats until they resemble a coarse flour. Transfer to a large mixing bowl.
Add the all-purpose flour, baking powder, salt, cinnamon, and brown sugar to the bowl. Whisk to combine the dry ingredients.
In a separate smaller bowl, beat the eggs, then whisk in the milk, vanilla extract, and melted butter.
Slowly pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or cooking spray.
Using a 1/4 cup measure, pour batter onto the hot skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and cooked through. Repeat with the remaining batter.
To make the peanut butter spread, whisk together the peanut butter, powdered sugar, and 2 tablespoons of milk in a small bowl until smooth and creamy. Add additional milk if needed to reach your desired consistency.
Serve the pancakes warm with the peanut butter spread drizzled or spread on top. Add optional toppings such as sliced bananas, chopped nuts, or honey if desired.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 229.2 g | 83% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 63.2 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 633 mg | 49% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1895 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
